The Taste of Autumn--Persimmon and Shimeji Mushroom Shira-ae

• 1/2 Persimmon
• 1 pack Shimeji mushrooms
• 1 tbsp Sake
• 1 tbsp Soy sauce
• 1/3 bunch Spinach
• 1 block Firm tofu
• 2 and 1/2 tablespoons Sugar
• 3 and 1/3 tablespoons Sesame paste (or ground sesame seeds)
• 1 pinch Salt

1. Peel the persimmon, slice into 7-8 mm wedges.
2. Chop off the stem end of the shimeji, cut into bite-sized pieces, then saute in sake and soy sauce.
3. Parboil the spinach, drain excess water, then cut into 2 cm lengths.
4. Remove excess water by microwaving the tofu, then mash finely.
5. Add sugar, sesame paste, and salt, and stir to a smooth consistency.
6. Add persimmon, shimeji mushrooms, and spinach, toss together, then serve.

persimmon, pack, sake, soy sauce, spinach, tofu, sugar, sesame paste, salt

Taken from cookpad.com/us/recipes/168096-the-taste-of-autumn-persimmon-and-shimeji-mushroom-shira-ae (may not work)